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Swiss Chard Topped Farro with Crumbled Bacon

Published on July 17, 2012 By Emily. Updated on August 8, 2020

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I’m trying to get back on the Grain of the Month bandwagon.  As you may recall, May was a failure, due to my inability to find whole sorghum and my disinterest in buying a whole bunch of other ingredients commonly used in gluten-free cooking.  This month, I’m determined to actually use the grain of the month and write a post about it before the end of July.

Luckily, this month’s grain is wheat.  Could there be anything simpler to put to use?  It seems like the perfect opportunity to put to use some of the farro recipes I have stored away.  I’ll talk more about it in my official Grain of the Month post, but I wanted to share this recipe I made last night.  In true Relishments tradition, I took Herbivoracious’ recipe for Farro with Collard Greens and Bacon Salt and de-vegetarianized it.  I already had bacon in the freezer; I don’t have any bacon salt (although it sounds fascinating!).  I also adjusted some of the other ingredients to fit what I had on hand.

The result was a filling, fairly healthy, delicious meal.  It was simple to cook, despite initial confusion about how to actually make the farro and a last minute trip to the supermarket for chickpeas.  We ate half of the recipe last night and reheating the remainder in a skillet for dinner tonight; it held up pretty well.  The crumbled bacon on top adds the perfect amount of saltiness and texture.  This recipe is fairly simple, which means you can easily switch out any of the ingredients (such as the bacon) and replace them with something else (such as olive oil and spices).

Swiss Chard Topped Farro with Crumbled Bacon

Adapted from Herbivoracious
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Servings 6 servings

Ingredients
  

  • 6 slices bacon
  • 2 scallions sliced thin (I used purple scallions)
  • 1 bunch Swiss chard about 14 leaves, stems and leaves sliced separately
  • 6 cups cooked farro see note below
  • 1 cup chickpeas
  • salt

Instructions
 

  • In a large skillet, cook the bacon on medium high until crisp. Remove from the pan and place on a paper towel to drain.
  • Add the chard stems, scallions and chickpeas to the skillet containing the bacon fat. Cook for 5 minutes on medium or until the stems are tender.
  • Add the chard leaves to the pan containing the stem/scallion/chickpea mixture. Cooking, tossing occasionally, until the leaves are wilted, about 5 minutes. Salt to taste.
  • To serve, place a serving of farro in a bowl and top with the chard mixture. Add crumbled bacon to the top.

Notes

This recipe does not include the farro cooking time.
To cook farro:
I purchased my farro from a bulk bin at a health food store; it came with no cooking instructions. I took some advice from the internet and cooked it in simmering water for 30 minutes, which I think was overdoing it for the variety I had. It came close to tripling in volume.
Your results may vary; hopefully you’ll have package instructions!

On a related note, I can never get over how colorful vegetables can be…

chopped chard and scallions

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Filed Under: meat main dish, recipe Tagged With: grain of the month, recipe

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Trackbacks

  1. At Least Wheat is Easy » Relishments says:
    July 31, 2012 at 6:00 pm

    […] form of wheat that sort of reminds me of barley.  I used it in 2 recipes.  The first was Swiss Chard Topped Farro with Crumbled Bacon.  I was really happy with the way this dish turned out and the fact that I could incorporate […]

  2. » Taking the Night Off says:
    September 18, 2014 at 8:36 pm

    […] Swiss Chard Topped Farro with Crumbled Bacon (a great fall/winter comfort meal) […]

  3. Summer Produce in Full Swing (CSA Menu Plans #29 & 30) says:
    July 4, 2015 at 8:28 pm

    […] Swiss Chard Topped Farro (or another grain?) with Crumbled Bacon […]

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UPDATE: the giveaway is now CLOSED. Congrats @aloh UPDATE: the giveaway is now CLOSED. Congrats @alohr3!

 @thelazygenius' second book, The Lazy Genius Kitchen, is finally here and I'm so excited! I don't purchase many books, but I pre-ordered this last July because I knew it would be right up my alley and then I pre-ordered a second copy because I knew that I'd want to give one away.

Author Kendra Adachi has been one of my favorite voices in recent years. Her principles (shared through her first book, The Lazy Genius Podcast and her Instagram) have helped me focus my priorities and give myself more grace. 

This book is NOT a cookbook (it has just 2 recipes), it is a kitchen guide - to help you "have what you need, use what you have, and enjoy it like never before". It is beautiful (full color!) and thoughtful.

I'm very excited to send this book to one of you.

TO ENTER: Leave a comment below with one of your greatest kitchen struggles. 
I'll draw a winner at 8 pm on Friday, May 6.
This giveaway is not affiliated with Instagram or The Lazy Genius, Kendra Adachi.
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My January and early February menu plans for my @m My January and early February menu plans for my @mightyfoodfarm vegetables are finally up on the blog. See how we're making use of these beautiful items, as well as the items from the other pick up we made in the past month. 
Link in profile.
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One of my favorite things to do is bake from scrat One of my favorite things to do is bake from scratch.
But, in the interest of full transparency, this pie was made with Pillsbury pie crusts and a $5 bag of Walmart Granny Smiths. I used the recipe on the pie crust box.
I am very excited to eat it.
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Recipe, as usual, from @breadin5
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Follow the link in my profile to see the post.
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